Description
This Strawberry Cheesecake Pound Cake is a luscious American dessert combining rich, buttery pound cake with a smooth cream cheese filling and a vibrant strawberry swirl. The bundt cake is moist and tender, featuring a delightful balance of tangy cream cheese and sweet strawberries, making it perfect for any occasion.
Ingredients
Scale
For the Pound Cake:
- 1½ cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
For the Strawberry Swirl:
- ¾ cup strawberry preserves or jam
- ½ cup fresh strawberries, diced
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, about 3–4 minutes, which helps create a tender crumb.
- Add Eggs and Flavoring: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for a fragrant touch.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Start and end with the flour mixture, mixing just until combined to avoid overworking the batter.
- Make Cheesecake Filling: In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until the mixture is completely smooth and creamy.
- Assemble the Cake: Pour half of the pound cake batter into the prepared pan. Spoon the cheesecake filling evenly over this layer, then dollop the strawberry preserves and sprinkle diced fresh strawberries on top. Use a knife to gently swirl the strawberry and cheesecake layers together for a marbled effect. Top with the remaining cake batter and smooth the surface evenly.
- Bake and Cool: Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
Notes
- For easier slicing, chill the cake before serving to help it set.
- Optionally, drizzle with a simple glaze or dust with powdered sugar for added sweetness and presentation.
- This cake can be prepared a day ahead; flavors will meld and improve overnight.
